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June 02, 2021
You will need:
- Set up the smoker at 120C (250F)
For the steaks
- 1 skinless pork shoulder cut into 2.5 inch steaks
- Yellow mustard as binder
- Smoked Club Cheeky MMMMMOO
- Smoked Club Smokey Bandit
For the mop
- 1 Tbsp vegetable oil
- 1 White onion
- 100g of butter
- 60 ml Worcestershire Sauce
- 60 ml Apple Juice
- 1 tbsp Dried Mustard
- 250ml (2 cups) of water
Apply the mustard to the steaks
Apply a light coating of Cheeky MMMMOO and Smokey Bandit
Cook the steaks over direct heat. We like to leave a 60 cm gap between the coals and the grates. Let it smoke for 2 hours until the bark is formed.
To prepare the the mop:
Fry the onions with the vegetable oil until they are soft
Add in the butter, Worcestershire Sauce, Apple Juice, Dried Mustard and stir
Add the water, let it cook for 10 min
Make sure to keep your mop sauce warm, as it could cause your steaks to cool down if applied cold.
Apply the mop every 40 min after the first 2 hours. You can use a mop or a silicon paintbrush
Do not rub it as you would take the bark off! Apply the mop sauce by dabbing.
When the internal temperature of the steak has reached 65C (149F), flip the steaks
Keep on adding more mop sauce very 40 min.
Cook the steaks until the internal temperature has reached 85C (185C)
Wrap the steaks in foil and let them rest for 30 min
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